Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chickpeas and flavorful cilantro pesto. As an added bonus, it’s also gluten-free. Pair with Frozen Mango COCOritas.

Ingredients

Roasted Cauliflower

1

medium head cauliflower (2 lb), separated into florets

2

tablespoons olive oil

1/2

teaspoon salt

Crispy Chickpeas

1

can (15 oz) chickpeas (garbanzo beans), drained, rinsed

1

tablespoon olive oil

1/2

teaspoon salt

1/4

teaspoon chili powder

1/4

teaspoon ground cumin

1/4

teaspoon ground oregano

Cilantro-Pepita Pesto

2

cups fresh cilantro leaves

1/3

cup pepitas

1

very small clove garlic, cut in half

2

tablespoons chopped jalapeño chiles

2

tablespoons fresh lime juice

1/2

teaspoon salt

1/4

cup olive oil

Tortillas

8

gluten-free white corn tortillas, heated as directed on package

Directions

1Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Stir until evenly coated. Arrange on large cookie sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.